Although this weekend was a bit chilly, this past week was filled with 90 degree days, and all I was craving was cold pasta salads.
Well, not real pasta salads – zucchini pasta salads.
Unfortunately, it’s starting to get back down to typical spring temperatures – in this 60s, but I’m not complaining, because Memorial Day is right around the corner, and then I know summer’s coming!
I’ve been getting so excited lately for the summer, because there would be lots of festivities – my babymoon, my baby shower, my sister’s bridesmaids brunch, a friends 30th birthday, and little trips here and there.
And, I’ll be setting up the nursery in a month-ish. I bought the wallpaper and the crib last night, because I just couldn’t wait anymore – and someone told me that cribs tend to go out of stock, so I wanted to make sure I had the one I wanted!
I’m already getting the urge to nest, and I’m only 22 weeks (23 on Wednesday!) Last night, Lu was able to feel the baby kick from the outside. It was a cute little moment in bed. #crazySaturdaynight (haha have you seen my greeting card about Friday night?)
I’m enjoying these little milestones!
Anyway, today we have a zucchini pasta salad for you that’s no-cook, only five ingredients, and can be saved for up to 3 days in the refrigerator, to be enjoyed before, during, and after a potluck! I love bringing my zucchini pasta salads to outdoor gatherings and potlucks, because it’s always a crowd pleaser and then it ensures there’s something healthy for me there to eat.
And you can’t go wrong with pesto – it makes everything tastes better!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.